Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Patricia Fitzgerald

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Diego Macedo

It’s perfectly understandable if customers initially overlook the “& More” menu promise of Pink Love Donuts & More, distracted by the fever dream array of gourmet donuts in eye-popping color combinations. Artisan croissants and Argentinean empanadas have long been menu mainstays, and now the Miami Beach location of this family eatery is breaking out an expansive list of all-day breakfast items and other offerings intended to keep the doors open long after the day’s inventory of scratch-made donuts has sold out. Included in its expanded menu is a separate line of burgers, anchored by the Pink Burger.

In keeping with the concept’s rainbow-based brand imperative, both the Pink Burger and a second variation, the Pink Panther Burger, feature Instagram-worthy bright pink buns, colored by beet powder. “The Pink Burger is an homage to the theme of our shop,” says Owner Diego Macedo. Beyond the eye-catching carrier, the build features two Angus beef patties, American cheese, provolone cheese, “pink” sauce, chimichurri and onion strings. The Pink Panther Burger swaps in arugula and tomato. “This was the perfect way to elevate a classic burger recipe and off er something distinctive and memorable to our customers,” says Macedo.

 

About The Author

Patricia Fitzgerald

Patricia Fitzgerald is Contributing Editor of Flavor & The Menu, and a writer and content editor for a wide range of clients and media outlets. With more than 25 years at the helm of School Nutrition magazine, she has made the K-12 foodservice segment a particular niche, but her experience also includes work in many other industries and professions, including telecommunications, packaging, disability advocacy, waste management, community associations, small business retailers and more. [email protected]